Creamy cheese sauces are a popular topping for pasta.
Few foods provide more warmth and comfort than creamy cheese sauces. Slathered over pasta, drizzled over vegetables, or poured on nachos and sandwiches, creamy cheese sauces are varied, versatile, and relatively simple to prepare. Any type of cheese, or combination of cheeses, can be turned into a luscious sauce.
Classic Mornay Sauce
A variation on Bechamel, one of the French mother sauces, a Mornay sauce begins with a roux. A roux is made by whisking butter and flour together on low heat until a paste-like consistency is achieved. Milk is slowly stirred in and the sauce is simmered until thickened. At this point, add the cheese, along with any seasonings such as salt, pepper, and a pinch of nutmeg. Mornay sauce is delicious on vegetables such as asparagus and broccoli, and is also perfect for tossing with pasta. Classically, Gruyere is the type of cheese used, but any melting cheese will do.
Bleu Cheese Sauce
A delicious topping for steaks, burgers, and grilled mushrooms, this pungent and creamy bleu cheese sauce is also good on pasta and gnocchi. Start with chopped shallot or onion and garlic sauteed in butter. Add brandy or wine, if desired. Once the alcohol cooks off, add cream and simmer until thickened. Add bleu cheese and stir until melted. Season with salt and pepper. The pungency of this sauce can be controlled by the type of bleu cheese added. Use Cabrales, Maytag, or Roquefort for the sharpest flavor; Gorgonzola Dolce, Saga, or Stilton for a milder flavor.
Four Cheese Sauce (Quattro Formaggio)
An indispensable Italian sauce that's perfect tossed with ravioli, tortellini, or macaroni; four cheese sauce is also easy to make. Saute a chopped onion or shallot in olive oil, then add milk or cream and simmer until thickened. Add cheeses a handful at a time, stirring until melted. To stick to tradition, use only Italian cheeses: a hard cheese (like Parmigiano or Romano), a softer cheese (such as Fontina), a fresh cheese (like fresh mozzarella), and a bleu cheese (Gorgonzola). Mixed together, these four cheeses harmonize to create a deep, complex flavor.
Nacho Cheese Sauce
While you can buy processed nacho cheese sauce in a can, the results are splendid if you make it from scratch instead. All it takes is grated cheese (cheddar or jack) tossed in cornstarch, evaporated milk, and hot sauce melted together over low heat until creamy and gooey. Spices can be added to enhance the flavor or add more heat, like cayenne pepper, paprika, oregano, or cumin. This sauce is delicious on nachos, but also great on sandwiches like cheesesteaks.
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